Coconut Curry Eggs

Coconut Curry Eggs

(Adapted from WellandGood .com)

Serves 4

Eggs and Curry together?? I am always on the search for healthy, easy recipes and this one certainly peaked my curiosity!  I’m ALL About dirtying as FEW bowls, pots and pans as possible!  Who’s with me on that one??  This one-dish curry saved a heap of time AND Clean up was a breeze. YAY! I also loved the beautiful rustic display! “Almost" too pretty to eat…but not quite! :)  Super yummy!!

I also loved the fact the protein-rich eggs and the healthy fats from both the egg yolk and coconut milk are a great combination for satisfying your hunger. 

Ingredients

2 Tbsp olive oil
1/2 cup chopped red onion
3 cloves garlic, minced
2 large zucchini, diced
2 large carrots, chopped
1/2-inch piece fresh ginger, peeled and minced
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp sea salt
1/4 tsp cayenne pepper
Freshly ground black pepper
1 cup light coconut milk
1 (15 oz.) can diced tomatoes
4 eggs

Garnishes
Chopped fresh cilantro
Parsley, or mint
Chopped cashews
Freshly squeezed lemon juice

Instructions:

1. Preheat the oven to 350°F.

2. In a cast-iron skillet, warm the oil over medium heat. Add the onion, garlic, zucchini, carrots, ginger, coriander, cumin, turmeric, salt, cayenne, and black pepper to taste. Stir and cook for 10 minutes, or until tender. Add the coconut milk and tomatoes and bring to a simmer.

3. One at a time, crack each egg carefully and place in separate parts of the skillet, directly on top of the veg mixture. Transfer the skillet to the oven and bake for 10 minutes, or until the eggs have reached your desired doneness.

4. Serve over raw salad greens, cooked greens, or warm grains. Top with garnishes as desired.